Make-Ahead Mexican Salad

By longhornfans

Ingredients

• 1 - 16 oz. package torn iceberg lettuce
• 1 can black beans, rinsed
• 4 tomatoes, chopped
• 1 cup Thick & Chunky Salsa (can use Mango Salsa)
• 1/2 cup Sour Cream
• 1 cup Shredded Colby & Monterey Jack Cheeses
• 2 green onions, sliced
• 2 cups broken coarsely baked tortilla chips

Details

Adapted from kraftrecipes.com

Preparation

Step 1

1. Layer lettuce, beans and tomatoes in large bowl.
2. Mix salsa and sour cream until blended; spread over salad to edge of bowl.
3. Sprinkle with cheese and onions.
4. Refrigerate several hours.
5. Sprinkle with chips just before serving; toss lightly.